Fat soluble powder paint

Wildly dotted chocolates, shiny silver chocolate bars, Easter bunnies with colorful flowers between their paws or a chocolate Santa Claus with a beautiful red coat - with the colors specially produced for chocolate, all these treats can be made without any problems. The various chocolate colors differ from other paste, powder and liquid colors in that they spread well in high-fat masses. This means that they are also suitable for many other creations, provided they contain fat. We offer a large selection of different colors in various forms. So you are guaranteed to find the right chocolate color for making your desired creation online or in the store.

Chocolate, buttercream, cakes and other foods - what is fat-soluble food coloring suitable for?

As the name suggests, fat-soluble color is suitable for all creations containing fat. It is also sufficient if only some of the ingredients contain fat. So if it contains egg, oil, butter, cocoa butter or something similar, the color can unfold its full power. Even marzipan, which is somewhat fatty due to the almond content, will be beautifully colored. However, these food colorings are less practical for foods that primarily contain water. They cannot be mixed in evenly and as the pigments are not well distributed, they cannot develop their full radiance. Conversely, water-based food colorings are also unsuitable for primarily fatty products. While a buttercream would simply be colored a little less intensely, as the proportion of water is rather low, couverture can actually suffer greatly. The moisture would cause the chocolate to clump together, making it unusable for many purposes. Therefore, first check which ingredients are in your icing, your cake or your cream so that you can choose the ideal color for the desired purpose.

What is the difference between powder colors and food colors in the form of a paste?

Whether food coloring is used in powder form or as a paste does not change the final color. Only the exact application differs, but there are also other advantages for one or the other type, although some of these also depend on the manufacturer. Both consistency variants are very economical, even if you want to color a lot of chocolate, you only need a little color. Food coloring powder is easy to dose and is best mixed into a small amount of the product to be colored. This allows the powder to dissolve well and spread evenly. The colored part is then added back to the rest and mixed. This is somewhat easier with paste dyes, as they cannot clump together, so they are added to the whole mixture straight away. With both products, you should only add small amounts first, mix and then leave the whole thing to stand for a while. This allows the pigment colors to develop their full strength and achieve vibrant color effects. If it is still not intense enough, you can add a little more and wait again. One advantage of paste colors is their high lightfastness. A finished decoration can therefore be kept in the light for a longer period of time and the effect and intensity of the colors will not diminish. We therefore recommend paste colors for exhibition pieces that need to retain their radiance for a long time. The paste is also practical for baking. For example, a yellow-colored sponge cake still shows its intense color after baking.

Why do we need special chocolate colors for couverture and chocolate?

Chocolate contains a lot of cocoa butter and therefore requires lipophilic, i.e. fat-loving, colorants. Most conventional food colorings are based on water and are therefore unsuitable. If couverture comes into contact with water and is mixed, it clumps together and can no longer be used for pure chocolate products. In small quantities, such as those used for coloring, the couverture would probably not yet form lumps, but the consistency would already be negatively affected. In addition, the pigments of water-soluble powders or gels would not spread well and would hardly produce any color intensity. Colored cocoa butter or colored couverture is always used to paint molds before they are poured. However, other water-soluble powder paints and glitter with alcohol or gloss varnish can also be used for subsequent painting and decorating. It is not absolutely necessary to choose a specific powder, but there are types that work better than others. Further information can be found under the corresponding powders. Various mica and powders can also be used for dusting and powdering. Only if the color is expected to mix with the couverture or bind to the surface while still liquid should a special fat-soluble food coloring be used.

How is chocolate coloring in the form of powder for liquid white chocolate used correctly?

With powder paints, white couverture is used directly to allow the pigments to develop their full strength. The powder is fat-soluble and is therefore optimally distributed in the couverture, giving it a beautiful color. For an even result when coloring chocolate, the powder should only be mixed with a small amount of couverture first. Only when the color is completely dissolved and no dark streaks or dots are visible is the mixture returned and mixed with the rest. If the coloring is a little too pale for your taste, you can remove some of it and repeat the process. If there is a somewhat grainy-looking part in the large mass, you can use a blender. However, make sure not to mix in any air. The dyed couverture can be used as usual for icing and painting, coating cake pops or creating decorations. Instead of coloring everything, you can also mix several cups with different colors and use them like cocoa butter paint to paint molds. The powder paint is not only suitable for coloring chocolate, but also for other fatty masses such as buttercream or similar.

How to use fat-soluble paste paint correctly?

The fat-soluble paste color is used in a similar way to the corresponding powder color for coloring white couverture. As an oil-based colorant, it is also suitable for cake batter, meringue, fondant, buttercream and much more. The pastes have a very strong coloring power, so only add a little at a time. Then mix with a rubber scraper or spatula and leave to stand for a few minutes. The color will become much more intense over this short time, so always wait a little before adding more color. One advantage of paste paints, apart from their particularly good mixability and color strength, is their resistance to fading. The pigments hardly lighten at all, even if they are exposed to strong light for a long time, so the products made with them are also suitable for display. The colored couverture can be used as usual, just like the powder colors.

How is colored couverture used?

In principle, colored couverture can be used in the same way as the uncolored version. First, the white couverture is tempered. The paste or powder color is then added. For a wider selection, the couverture can be divided into smaller portions and colored individually. The colors can also be mixed for an even greater variety of fat-soluble colors. The basic colors are also sufficient for this, from which green, violet and orange can then also be mixed. The finished colored mass can then be used for painting or casting. If you want to decorate or fill a mold, it must first be prepared appropriately. It should be clean and dry. Then take a fine handkerchief or some non-fraying absorbent cotton and polish the indentations with it. The polished surfaces should not be touched afterwards, neither from the inside nor from the outside. Otherwise a fingerprint will be visible on the praline, chocolate bar or figurine. Once the mold is polished, it can be painted. You can paint it with a brush and create flowers, for example, or the eyes of chocolate bunnies and Sami lice. Make sure that the outermost layer, in this case the pupil, is painted on first. Once it is slightly drawn on, the white of the eye can be painted over it. For a special effect, you can put on a rubber glove, hold a finger in the colored couverture and run it over the shape. This creates a nice wide and slightly translucent strip of color. You can also use a chocolate airbrush for an even base. The best way to do this is to mix equal parts cocoa butter and liquid couverture, pour it in and spray it over the praline, figure or bar shape. Very short sprays can also be used to decorate a mold with fine dots.

Then prepare one or two pieces of kitchen paper and pull the mold over them once so that any excess paint splashes around the edges are removed. The mold can then be filled with colored or uncolored, tempered couverture. For pralines, hollow figures and filled chocolate bars, the polycarbonate mold is emptied again after one to two minutes so that a thin layer of chocolate remains. Remove any excess couverture with a spatula or metal horn and place the mold in the refrigerator for a few minutes. It can then be filled with a melt-in-the-mouth ganache and sealed with couverture. Chill everything again before unmolding, then the chocolate will release easily from the mould. If the temperature is correct and the work is clean, the surface will shine beautifully.